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Apple and prune strudel
Spiced apples, raisins, and prunes are folded into layers of flaky store-bought phyllo for a tempting treat. Ingredients
- 200 g pitted prunes
- 80 ml rum
- 800 g apples (about 600 g peeled and cored)
- 3 tbs honey
- ½ tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp ground ginger
- 1 packet of vanilla sugar (10 g)
- Grated rind of ½ lemon
- 150 g butter, melted
- 500 g Filo dough,(12 sheets fresh filo pastry), divided
- Powdered sugar for dusting
Directions
1.Soak prunes in rum for several hours or overnight.
2.Gently heat prunes, rum and honey for 1-2 minutes over medium-high flame until honey is dissolved. Stir and set aside.
3.Peel and core all the apples and cut them into walnut-sized pieces.
4.Place them in a bowl with cinnamon, ground cloves, ground ginger, vanilla sugar, soaked prunes and grated lemon rind. Toss gently together and set aside.
5.Lay a sheet of pastry on top of the clean working surface. Brush with a little butter and place the next sheet on top, brush again with butter. Continue layering and buttering as before until all 6 sheets are used.
6.Using a slotted spoon, pile the half of fruit along the length of the front edge making sure that the prunes are evenly distributed. Roll the pastry around the fruit into a sausage shape, tucking in the ends. Repeat with the remaining 6 sheets. The amount is enough for 2 strudels.
7.Transfer to baking sheet lined with parchment paper. Brush each roll with melted butter.
8.Bake in the oven at 190°C for 25-30 minutes or until crisp and golden.9.Dust with powdered sugar and serve warm or chilled the following day.Useful Links
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